Treating albuminoid substances



mutation man, or

Patented Mar. 29, 1932 p UNITED STATES PATENT-()FFICE PARIS, FRANCE ASSIGNHR TO SOCIE'EE FRANCAISE IDES PRODUI'IS AIJMENTAIBES .AZO'I'ES, OF PARIS,- I'BANGE 3 TREATING ALBUIINOID SUBSTANCES No Drawing. Application filed Kay 9,

In the previous applications for patents of Maurice Kahn, Eliane Le Breton and Georges Schaefie'r, first in United States bearing Serial N 0. 750,951, filed Nov. 19, 1924, (which has matured to Patent No. 1,7 24,027, issued August 13, 1929, and second in France Serial No.189,360 of June 17th,1924-, for improved process for the autolysis of animal and vegetable substances, for which the said :Maurice Kahn, Eliane Le Breton and Georges Schaefi'er are about to make application in U. S. A.; and in the application in v ers or distillery yeast,

France Serial N 0. 189,690 of June th,'1924,'- of Maurice Kahn for improved process for the manufacture of certain albumins and fatty matters, for which the said Maurice Kahn is about to make application in U. S. A. various processes are described for obtaining nitrogenous pastes from fish formed ofmixtures of aminated acids and polypeptides.

Important quantities of oils as well as mix-.

'tures of nitrogenous residues and fats useful in the tanning industry can also be obtained by these processes.

In these methods digestion ofrthe albuminoid matters is ensured either by the diestive ferments and endo-cellulars of the sh treated *(it ma be with a final direct addition of a comp ement of entrails of the fish), or by the proteolytic enzymes of brew- Inthese various rocesses the separation and extraction of t e fatty matters takes place after di estion from whence there reduccd with about its own volume of water and immediatepreparation of clean and unchanged oils; it moreover produces an edible product rich in proteins or in a fit condition to undergo immediate or deferred heterolysis; it comprises finally the preparation of 11125. Serial m. 89,888. I

proteolytic extracts especially suitable for efi'ecting the digestion of products rich in proteins produced by the application of this process. j

According to this invention the albuminous animal or vegetable substance is first cooked preferably rapidly, the fatty matters (which have been detached from the albuminous substances or which have been liberated during cooking) separated, the remaining mass which has become practically sterilized then either dried with a view to its subsequent use and it may be reduced to meal, or immediately heterol zed, for example in situ, by means of proteo ytic ferments, obtained preferably by a partially antiseptic. autolysis of the entrails of fish or brewers or idistillers yeasts.

The process when fish is to be treated may ferments "and the extraction of the liquids and solids.

The mass broken up having been intro- I is heated progressively to from 100 to 120 C. with constant agitation. During this oper ation 1) the melted fats and oils emulslfy,

2) the flesh of the fish is cooked and freed' rom oil. Agitation is stopped. 1 Themeltedfats and .oils rise slowly to the surface.

Water and oil are withdrawn and the fats are collected bydrying or centrifuging or any other suitable process, refined and utilized in'the usual manner.

There is thus obtained: (a) an oil of superior quality, (6) fish water containing nitro nous matters which may be extracted put to various uses, (a) the whole of a v v the flesh of the fish and the bony portions free from oil in a practically sterilized condition and no longer having an appreciable fishy odor. The latter is rea y to be subjected to the action of ferments.

If heterolysis is not carried out on the spot these residues may be compressed into blocks and slightly salted on the surface to ensure preservation, or dried or transformed into undecomposable fish meal. The flesh of the fish thus treated, is. easily transported without risk of going bad.

On the other hand according to the present invention proteolytic extracts may be prepared by partially autolyzing either'the remains or entrails of fish or brewers or distillery yeasts.

When treatin remains or entrails of fish, residues of the sh industry, which comprise the digestive organs (livers, hepatopancreas, kidneys and genital organs) these are collected and iced or salted and are treated in as fresh a condition as possible.

They are broken up into a fine condition and treated for 24 to 48 hours in a cooker at an autolyzin temperature, for example about C., wit water mixed with from 5 to 10% of chloroform and 5 to 10% toluene, with frequent agitation. The mixture is then dried, filtered and a clear solution of ferments sterilized by the mixture of chloroform and toluene obtained; fats and nitrogenous residues suitable for use as manure are also obtained durin this operation.

hen using brewers or distillery yeasts,

. the yeasts preferably cleaned are agitated with about one third their volume of water mixed with chloroform and toluene and kept plete recovery of the nitrogen the and the extraction of its oil ta at an autolyzing temperature, for example about 40 C., for 24 to 48 hours. The liquid portion is then separated from the cellulosic residues of the yeast. These residues which still contain nitrogen can either be used directly for the manufacture of degras or ma have added-thereto an e ualvolume of fres yeast and then autolyze to ensure the comcontain The extracts formed from so utions thus obtained either fromthe r'emainsof fish or from yeast possess great proteolytic activit with respect to the flesh of the cooked fis and the yields obtained are also assatisfactory both when using the ferments from the yeasts as those from fish remains.

Treatment of the matter by means of these proteolytic extracts as has been explained above beginning with the cooking of the fish es placeas follows:

If cooked fish (to which is added a certain quantity of water, for example' about 20%) is to be digested in situ, it is brought to'a temperature of 45 0., a suitable quantity of a solution of the ferments is then introuced into the cooker, care being taken to avoid contamination. The proportion of ferment to be added varies consi erably depending on the nature of the ferment. For

example, good results have been obtained using 15% of autol zed fish residue, and

apparatus is by'thermostatic means mainwith 25% to 35% o autolyzed yeasts. Ijhe tained ata temperature of 40 to 45 C. for

If the fish is to be stored before digestion,

the flesh, after boiling and extracting the oil, is compressed into blocks which are slightly salted on the surface and transported eitherin sterilized containers or refrigerators.

To carry out digestion the material is brought into contact with a suitable quantity of water, then subjected to the action of ferments such for example as those prepared as described above.

This process has the following advantages:-

1. It can be ap lied to entire fish or to the residue of the sh industry and whether fresh salted or smoked.

2. it furnishes straight away an unchanged clean oil for the reason that the heating is of short duration out of contact with air. The oil can be separated in a much more simple manner than where fish has been allowed to become putrefied or when direct autolysisis prolonged.

3. The process yields fish flesh in a form by which it can either be preserved for a considerable time, or easily transported or can be immediately digested or again transformed into meal.

dbris a high nutrient value and contain large proportions of vitamines B. The separation of the fats before autolysis prevent these pastes having any fish taste and renders them particularly suitable for 'mixing. with similar products of different flavours.

What I claim is 1. A process for obtaining nitrogenous extracts which consists in cooking an albuminoid substance with substantially all its albuminous matter and without heterolyzing, to separate the fattey matter, removing the fatty matter from the mass, and subjecting the mass after removal of the fatty matter to heterolysis.

2. A process for obtaining nitrogenous extracts which consists in cooking an albumi noid substance with substantially all its albuminous matter inwater at a temperature of 100 to 120 C. with agitation and without heterolyzing to separate the fatty matter, removing the fatt matter from the mass,

drawing off the liquid and subjecting the mass to heterolysis. r

3. A process for obtaining nitro encus extracts and oils which consists in coo ing a solid albuminous substance, separating fatty matters from the mass, thensubjecting the mass to heterolysis-in the presence of water and a proteolytic ferment; which has been produced by subjecting a solid albuminoid substance to autolysis with water in the presence of the antiseptic and separating the liquid from the solids.

4. A process for obtaining nitrogenous extracts and oils which consists in first cooking a solid albuminoid. substance, then separating fatty matters from the mass, treating the mass to prevent decomposition and subsequently subjecting the mass to heterolysis in the presence of a ferment. 1

5. A process for obtaining nitrogenous extracts and oils which consists in first cooking a solid albuminoid substance, then separating ters to heating in the presence of ferments.

In testimon that I claim the foregoing as Ill) fatty matters from the'mass, treating the mass to prevent decomposition and subsequently subjecting the mass to heterol sis in the presence of a fermentproduced y the autolysis of an albuminoid substance.

6. A process for obtaining nitrogenous extracts and oils which consists'in cooking fish, separating fatty matters from the mass, then su jecting the mass to heterolysis in the presence of water and a proteolytic ferment which has been produced by cooking fish, then subjecting it to autolysis with water in the presence of an antiseptic and separating the liqzuid from the solids.

The process of obtaining nitrogenous extracts from albuminous substances which first subjecting the raw material. cooking in water to separate the f comprises to a rapid fatty matters, removing the'fatty matters, drawing off the liquid, and then subjecting the remaining solid mass free from fatty matmy invention have signed m name. p 1 MAURE CEKAHN, 

